Construct · 1 fields · 1 citations

acrylamide formation: a standalone construct

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acrylamideformation1 CONSTRUCTAcrylamide formationMOTTRAM · FOOD SCIENCE

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Food science

the creation of acrylamide when asparagine reacts with reducing sugars during high-temperature cooking, as part of the Maillard reaction.

In food science, acrylamide formation refers to the creation of acrylamide when asparagine reacts with reducing sugars during high-temperature cooking, as part of the Maillard reaction. This meaning comes from Mottram (2002) in Nature.[1]

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Nearby constructs

Maillard reaction1 fields · 2 citationsanchor · one construct, one fieldreaction4 fields · 4 citationsjingle · one word, four constructs

References

  1. Mottram, D. S., Wedzicha, B. L., & Dodson, A. T. (2002). Acrylamide is formed in the Maillard reaction. Nature, 419(6906), 448-449. https://doi.org/10.1038/419448a

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